This is even better if you leave it in the pan to infuse for an hour and eat at room temperature. Stuff all chance of that at Growing Well!
600g swiss chard
3 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 tin chickpeas
1 1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp sherry vinegar, or to taste
seasoning to taste
Cut the stems from the chard, and cut stems into 2cm lengths, leaves into 5cm wide ribbons. Blanch and squeeze the chard stems and leaves.
Cook the onion in the oil with a pinch of salt for about 10 mins until soft. Add the garlic and cook for 2 mins. Add the chickpeas, chard stems, paprika and cayenne and cook for about 4 minutes, stirring often. Finally add the chard leaves and cook for 3 mins.
Season and splash with sherry vinegar to bring out the flavours
